Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.
Scallops make dinnertime fancy with very little effort.
Knock two of the seven fishes off your list with just one scoop.
Chopped fresh oysters lend depth and moisture to this classic Thanksgiving side dish.
When you want to gather on a weeknight, you could absolutely order in. Or, you could make a fancy-ish dinner that’s even easier than figuring out what kind of pizza everyone is into.
The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it.
Charred on a grill or tossed into a salad, these are our favorite way to eat salmon when the weather warms up.
If any risotto could be a summer dish, it’s this one, topped with perfectly caramelized scallops and flavored with fresh basil and pineapple juice.
Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet- spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off.
People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?
This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.
Fish peppers, a staple of cooking near the Chesapeake Bay, nearly went extinct. Now they’re back, and every seed can be traced to Horace Pippin.
Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year and many happy returns. When you serve whole fish, it's traditional to point the head toward the most distinguished guest.
The most romantic kind of dinner is one you cook at home. Even better if it's something you can share off the same big plate (or straight out of the pan) together.
This ocean-friendly cut is cheaper than fillets—and richer in flavor.
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you’re tempted to treat them as scraps, please don’t throw them away or use them merely for a stock. They’re delicious as the main focus of a dish—think of them as the spareribs of the sea. Here, croaker collars are marinated in citrus, chipotle, ginger, and fish sauce, and served with a mango salad full of funk, spice, and crunch.
Chefs Atsushi Yokota and Nicholas Seider of Secchu Yokota guide us through the technique, ingredients, and everything you need to make the crispiest, most delicate tempura at home.
You don’t need dill and aquavit to cure fish at home—in fact, you don’t even need salmon. Choose your own fish adventure with these guidelines for spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or, sure, salmon—at home.